Caribbean Chicken Broth 2

Ingredients

• 700 gchicken pieces
• 1onion
• 2carrots
• 1.8 Lwater
• 2 tbspolive oil
• 1bay leaf
• to tastefine sea salt and black pepper

Method

1. Start by heating 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Once the oil is shimmering, add 1 chopped onion. Stir occasionally, allowing the onion to soften and become translucent, about 3-5 minutes. Be careful not to let the onion brown, as this can alter the flavor of the broth.
2. Add 700 g of chicken pieces to the pot with the softened onions. Stir to coat the chicken in the oil and onion mixture, allowing the chicken to begin browning slightly on all sides. This step helps to develop a deeper flavor in the broth.
3. Peel and slice 2 carrots into rounds and add them to the pot. Stir them in with the chicken and onions. The carrots will add a subtle sweetness and color to the broth as they cook.
4. Pour in 1.8 liters of water, ensuring that the chicken and vegetables are fully submerged. Add 1 bay leaf for a hint of herbal aroma. Increase the heat to bring the mixture to a gentle boil.
5. Once boiling, reduce the heat to low and let the broth simmer gently. Skim off any foam or impurities that rise to the surface with a spoon. Allow the broth to simmer until the chicken is cooked through and the carrots are tender, which you can tell when they easily break apart with a fork.
6. Season the broth with fine sea salt and black pepper to taste. Stir well and taste the broth to adjust the seasoning if necessary. The flavors should be well-balanced, with a savory depth from the chicken and a slight sweetness from the carrots.
7. Remove the bay leaf before serving. Ladle the broth into bowls, ensuring each serving has a good mix of chicken and vegetables. Serve hot, and enjoy the comforting, aromatic flavors typical of Caribbean home cooking.